Red Velvet Cake / Frosting

Baking By snuggles45 Updated 11 Jul 2010 , 11:50pm by mamawrobin

snuggles45 Posted 11 Jul 2010 , 11:05pm
post #1 of 7

I am trying to make a red velvet cake and am using the recipe that Flayvurdfun posted (Waldorf Astoria Red Velvet Cake). The frosting is what is confusing me. It calls for granualted sugar...therefore the texture is "grainy". Is this normal? I am not a red velvet cake fan. I want something different than cream cheese..but am not sure that this frosting texture is normal? I don't want people to think I am nuts! Thanks for any advice!

6 replies
mamawrobin Posted 11 Jul 2010 , 11:10pm
post #2 of 7

I use the "traditional" icing for Red Velvet cake which is a cooked buttercream and I use granulated sugar in it. Of course it's cooked so the sugar is dissolved and therefore isn't at all "grainy". Could you share the icing recipe and maybe we could help figure out the problem?

snuggles45 Posted 11 Jul 2010 , 11:21pm
post #3 of 7

The frosting recipe is 3/4 cup solid crisco, 3/4 cup butter (or margarine, 1/2 tsp vanilla, 1 cup plus 2 tbs warm milk, 1 1/2 cup sugar (granulated)

Beat crisco and butter together for 10 min on high speed. add vanulla and sugar and slowly add warm milk. mix for just a small bit until forstin gis fluffy.

hollyberry91 Posted 11 Jul 2010 , 11:32pm
post #4 of 7

You could sub the granulated sugar for powdered sugar but you would probably need closer to 5 or 6 cups of powdered sugar. HTH

mamawrobin Posted 11 Jul 2010 , 11:38pm
post #5 of 7

Honestly, I'd use a different recipe. It just doesn't sound that good. I would hate to ruin a good cake with a bad icing. icon_lol.gif Hey..it's just my opinion. You can find Mary Kay Icing on cc in the recipes and it is a very complimentary icing for the Red Velvet cake. It's the same as the "traditional" icing used on red velvet.

Tiffany29 Posted 11 Jul 2010 , 11:39pm
post #6 of 7
Quote:
Quote:

I use the "traditional" icing for Red Velvet cake




Thank you!
You are the first person I have seen on here say that. I always wondered why everyone was using cream cheese icing on RV cake cause that's not what my mom used. LOL!

To the op I'm guessing the warm milk will dissolve the sugar so the icing shouldn't be grainy.

mamawrobin Posted 11 Jul 2010 , 11:50pm
post #7 of 7
Quote:
Originally Posted by Tiffany29

Quote:
Quote:

I use the "traditional" icing for Red Velvet cake



Thank you!
You are the first person I have seen on here say that. I always wondered why everyone was using cream cheese icing on RV cake cause that's not what my mom used. LOL!

To the op I'm guessing the warm milk will dissolve the sugar so the icing shouldn't be grainy.




thumbs_up.gif My mother has always used the "traditional" as well as my grandmother. I can remember my grandmother making this cake when I was very little for my birthday. My birthday is only 2 days after Christmas so of course a red and white cake seemed like a good idea icon_lol.gif Anyway...I don't remember our family ever using cream cheese icing for red velvet. Carrot cake and Italian Cream cake...of course. thumbsdown.gif

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